Shin recipes
One of the cheapest cuts of beef, shin comes from the foreleg.
by Mary Berry
Mary Berry's beef stew is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables.
More shin recipes
Preparation
It needs long slow cooking but has a superb flavour. Used in casseroles and stews, it makes the most delicious gravy because the connective tissue in it turns to gelatine, thickening and flavouring the sauce. Shin can be bought on or off the bone, whole, in slices, or diced, all of which are suited to slow cooking. If bought in thick slices with the bone running through the middle it's a good substitute for oxtail. Alternatively, use it in place of veal in osso bucco.
